Whole baked blue cod with almond and caper brown butter sauce

BAKED COD

4	Lemons, sliced
4	Whole blue cod, small, scaled gutted and fins clipped. Or use one large fish for the whole table to share. (Main)
2 handfuls	Fresh herbs, including bay leaves, parsley, lemon thyme)
1 to drizzle	Olive oil
1 to taste	Salt & freshly ground pepper

Brown butter sauce

200 g	Butter
2	Lemons, juiced
3 Tbsp	Capers
3 Tbsp	Slivered almonds, toasted
1 to taste	Salt & freshly ground pepper
2 Tbsp	Fresh parsley

To Serve

24 to serve	Potatoes, small, boiled
1	Green salad
4	Lemons, halved

Directions

1. Preheat the oven to 190°degC. Slash each fish on both sides towards the head to ensure it cooks evenly.
2. Stuff the cavity with lemon slices and herbs, drizzle with olive oil, season to taste, then place in a baking dish.
3. Roast for 15-20 minutes until just cooked, then set aside for 5 minutes.
4. While the fish is resting, heat a stainless-steel frying pan over a high heat.
5. Once the pan is hot, add the butter and move it around the pan to melt evenly. Cook the butter until it takes on a rich brown colour with a nutty aroma.
6. Remove from the heat and add the lemon juice to stop the butter cooking further.
7. Add the almonds, capers and parsley. Season to taste, then pour the still bubbling sauce over the fish.
8. Garnish with lemon halves.